Fluffy Vegan Yeast Pancakes
Easy to make, fluffy, and soft! Many of us remember the taste of these little pancakes from childhood — yeast oladyi (thick mini pancakes) were a common breakfast in kindergartens. Kids love these tender pancakes with fruit preserves or a drizzle of condensed milk.
Cooking method
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Step 1:
Gather the ingredients from the list. You need just a handful of budget-friendly items: vegetable oil, water, sugar, salt, and yeast. I used dry yeast, which I always keep on hand, but you can make these with fresh (cake) yeast, too.
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Step 2:
In a deep bowl, combine the sugar, salt, and dry yeast. (Some dry yeast is meant to be dissolved in warm water, while other types are mixed dry into the flour, so always follow the instructions on the package.) Pour in warm water, about 97°F (36°C), and stir.
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Step 3:
Leave the bowl at room temperature for 10 minutes so the yeast can activate. A layer of foam should form on the surface — that means you did everything right and the yeast is good. Pour a neutral, odorless vegetable oil into the yeast mixture and stir.
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Step 4:
Sift the flour — this both cleans out any debris and aerates it with oxygen, which makes the pancakes lighter and fluffier. Gradually add the flour to the liquid, mixing to form a batter. You may need more or less flour, so go by the consistency.
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Step 5:
The batter should be thick — much thicker than for ordinary kefir pancakes, but not as stiff and dry as yeast dough for pies. Cover the bowl with a towel and let it sit for half an hour so the batter rises a bit. When the time is up, stir the batter down and move on to frying.
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Step 6:
Pour vegetable oil into a skillet and heat it up. Using a tablespoon, drop the batter onto the hot oil, shaping small pancakes. Fry over medium heat, 3–4 minutes per side, until golden brown. Add a little more oil to the pan as needed, and repeat with the rest of the batter.
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Step 7:
Lift the pancakes out of the pan and serve them with condensed milk — or, if you're keeping the meal vegan, with your favorite plant-based toppings. Enjoy!
- Be ready to use a little more or less flour than the recipe states. Go by the consistency you want rather than the exact amount, and read up on flour and its properties to avoid mistakes.
- Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms toxic compounds, including carcinogens. It's worth learning which oils are best for frying and which are better avoided altogether.
- The right pan matters, too: a poorly chosen skillet can ruin even the best recipe, so pick one that suits what you're cooking.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Flour - 325 kcal/100g
- Dry yeast - 410 kcal/100g
